A comparative study on the effect of ultrasound-treated apple pomace and coffee silverskin powders as phosphate replacers in Irish breakfast sausage formulations

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dc.contributor.authorThangavelu, Karthikeyan P.
dc.contributor.authorTiwari, Brijesh
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorÁlvarez, Carlos
dc.contributor.funderTeagascen
dc.date.accessioned2022-10-10T08:43:45Z
dc.date.available2022-10-10T08:43:45Z
dc.date.issued2022-09-08
dc.date.updated2022-10-10T08:37:10Z
dc.description.abstractUltrasound (US) technology can be used to improve the techno-functional properties of food ingredients, such as apple pomace (AP) and coffee silverskin (CSS), which can be used in meat products to enhance their quality. This study evaluated the changes produced by US-treated AP and CSS, when used as phosphate replacers, in the physicochemical properties of Irish breakfast sausages, i.e., their water holding capacity (WHC), cook loss, emulsion stability, proximate content, lipid oxidation, color, and textural parameters. Three sausage formulations with reduced phosphate concentrations were used to study the effect of US-treated AP and CSS, and an interactive relationship between US treatment and formulations using two-way ANOVA. The results showed that the addition of US-treated AP and CSS to all the formulations produced a significant interactive effect that increased the WHC (p < 0.05) and emulsion stability (p < 0.05), decreased cook loss (p < 0.05), and increased day 9 TBARS (p < 0.05) values of specific formulations. No significant changes were observed for the parameters of; color, texture, or proximate content values. Thus, this study demonstrated that the addition of US-treated AP and CSS improved the quality of phosphate-reduced sausages.en
dc.description.sponsorshipTeagasc ((Teagasc, Walsh Scholarship programme, grant number 0100 2017); APC has been funded by Teagasc)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid2763en
dc.identifier.citationThangavelu, K.P., Tiwari, B., Kerry, J.P. and Álvarez, C. (2022) ‘A comparative study on the effect of ultrasound-treated apple pomace and coffee silverskin powders as phosphate replacers in irish breakfast sausage formulations’, Foods, 11(18), 2763 (15 pp). doi: 10.3390/foods11182763en
dc.identifier.doi10.3390/foods11182763en
dc.identifier.endpage15en
dc.identifier.issn2304-8158
dc.identifier.issued18en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/13760
dc.identifier.volume11en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urihttps://doi.org/10.3390/foods11182763
dc.rights© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/)en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectClean-label meatsen
dc.subjectDietary fibersen
dc.subjectPhosphate-reductionen
dc.subjectTechnological propertiesen
dc.titleA comparative study on the effect of ultrasound-treated apple pomace and coffee silverskin powders as phosphate replacers in Irish breakfast sausage formulationsen
dc.typeArticle (peer-reviewed)en
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